Christine McFadden, aka The Dorset Foodie, shows us how to cut down on food waste and cook from root to shoot, rather than banishing vegetable trimmings to the bin.
ROOTS
• Make fresh pickles with roots nearing their use-by date. Cut into chunks, splash with cider vinegar and add a sprinkle of sea salt. Leave for 30 minutes then serve as part of a mezze or a punchy side dish with rice.
PEEL
• Cut potato and carrot peelings into strips. Toss with oil, season and roast in a hot oven till crisp. Serve as a snack or a crunchy garnish.
STALKS
• Peel the thick central stalk of broccoli, slice into discs and use to add crunch to a stir-fry.
• Chop thin parsley and coriander stalks and use as you would the leaves. Use thicker stalks in soups and stock to boost flavour.
LEAVES
• Slice cauliflower leaves into finger lengths and arrange vertically around the edge of cauliflower cheese. Brush the tips with oil then bake in a hot oven until the cheese is bubbling and the stalks are appetisingly charred.
• Garnish dishes with chopped celery leaves or fennel fronds. They look beautiful and add nutrients.
• Slice leaves from beets, radishes and turnips. Gently fry in olive oil and serve with a poached egg for breakfast. For an oriental twist, stir-fry with sesame oil, soy sauce, garlic and ginger.
SHOOTS
• Use the green shoots from elderly onions and garlic. Snip and stir into mash or soups for colour and flavour.